History
Purple Vienna Kohlrabi (Brassica oleracea var. gongylodes) is one of the oldest and most distinctively beautiful vegetables in the European kitchen garden tradition. Developed in Austria in the early 19th century and named for the city of Vienna, it was among the first kohlrabi varieties to reach American gardens, appearing in seed catalogs by the 1860s. Its striking purple skin — covering crisp, ivory-white flesh — made it as much a garden ornament as a kitchen staple. Open-pollinated and non-GMO, Purple Vienna remains the gold standard heirloom kohlrabi: fast-growing, dependable, and genuinely delicious in a way that grocery store kohlrabi rarely is.
Plant Profile
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Days to Maturity: 55–60 days
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Bulb Size: 2–3 inches in diameter at peak eating quality; larger bulbs become woody
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Color/Appearance: Deep vivid purple skin; crisp, juicy white flesh; upright stems with blue-green leaves
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Plant Spread: 10–12 inches; compact, upright habit
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Plant Type: Cool-season annual
Flavor Profile
Purple Vienna Kohlrabi has a flavor that sits somewhere between a mild turnip and the heart of a broccoli stem — sweet, crisp, and refreshing with just a hint of peppery brassica bite. The flesh is remarkably juicy and tender when harvested at 2–3 inches, making it one of the finest raw vegetables in the garden. Peel and slice thin for slaws and salads, cube and roast until caramelized, or simply eat standing in the garden with a pinch of salt. The flavor is mild enough for those who typically shy away from brassicas.
Growth Type & Harvest Yields
Kohlrabi is a cool-season crop that grows rapidly from seed to harvest in just 55–60 days. The edible part is the swollen stem — technically not a root, but an above-ground bulb that forms just above the soil line. Plants are compact and productive; succession plant every 3 weeks for continuous harvest. Spring plantings should go in as soon as soil can be worked; fall plantings from midsummer through late summer are often the most productive as cooler temperatures intensify sweetness.
Disease Resistance
- Good resistance to clubroot compared to many brassicas when soil pH is maintained above 7.0
- Moderate resistance to cabbage root fly with proper crop rotation
- Susceptible to cabbage worm and aphids — monitor undersides of leaves; row covers early in season provide excellent protection
- Avoid waterlogged soil; good drainage prevents stem splitting and root disease
- Rotate brassica family crops every 3–4 years to prevent soil-borne disease buildup
Growing Tips & Planting Dimensions
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Spacing: 5–6 inches between plants; rows 12–18 inches apart
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Sow Depth: ¼–½ inch deep
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Germination: 5–10 days at 45–85°F; kohlrabi is cold-tolerant and germinates in cool soil
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Sun Requirements: Full sun to partial shade; tolerates light shade better than most vegetables
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Soil: Fertile, well-draining soil with consistent moisture; pH 6.5–7.5; amend with compost before planting
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Water: Consistent moisture is critical — irregular watering causes woody texture and cracked bulbs; mulch to retain soil moisture
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Special Tips: Direct sow or transplant; thin to 5–6 inches when seedlings are established; harvest promptly at 2–3 inches — do not let bulbs exceed 3 inches or texture becomes tough and woody
When to Plant
Spring: direct sow 4–6 weeks before last frost or as soon as soil can be worked. Fall: sow 8–10 weeks before first expected frost for a sweeter autumn harvest. Kohlrabi is one of the most cold-tolerant brassicas and can handle light frosts after establishment. Not sure of your zone? Check the USDA Plant Hardiness Zone Map.
Companion Plants & Mutual Benefits
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Onions & Garlic — deter aphids and cabbage worms that commonly affect kohlrabi
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Beets — complement kohlrabi’s shallow root zone; share space efficiently
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Herbs (Dill, Mint, Sage) — repel cabbage moths and attract beneficial predatory insects
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Lettuce — fills space between slower-maturing plants; acts as a living mulch
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Nasturtiums — trap crop for aphids; keep aphid pressure off kohlrabi
- Avoid planting near: tomatoes (compete for nutrients), strawberries (inhibited by brassicas), and pole beans (mutual growth inhibition)
How to Enjoy
Peel and slice raw into thin rounds for a fresh, crisp crudité that outshines anything from the grocery store. Shred into a bright slaw with apple, lemon, and a handful of fresh herbs. Cube and roast at high heat with olive oil and salt until the edges caramelize and the interior turns silky-tender. Slice into stir-fries where the mild flavor absorbs sauces beautifully without losing its texture. Hollow out larger bulbs and stuff with a savory filling for an elegant presentation. Add the young leaves to salads — they are entirely edible and mild.
Why Gardeners Love Purple Vienna Kohlrabi
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Stunning garden ornament — vivid purple bulbs swelling above the soil are one of the most striking sights in the spring or fall kitchen garden
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Rapid maturity — harvest in just 55–60 days, one of the fastest cool-season crops available
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Exceptional raw eating — crisp, juicy, and sweet; a revelation for anyone who has only tried grocery store kohlrabi
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Cold-hardy — handles frost and thrives in both spring and fall shoulder seasons
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Space efficient — compact 10–12 inch plants fit easily in raised beds and containers
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True European heirloom — open-pollinated, seed-saveable, and nearly two centuries of garden history
Harvest Tips
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When to harvest: At 2–3 inches in diameter — firm, smooth, and before any cracking; prompt harvesting is essential for tender texture
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How to cut/handle: Cut at the base with a sharp knife; remove leaves (save for cooking); refrigerate unwashed
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Curing & storage: No curing needed; store refrigerated for up to 2 weeks; keeps best with leaves removed and stem trimmed
Seed Saving
Kohlrabi is biennial — it requires two seasons to set seed in most climates. In mild winter climates, leave a few plants in the ground through winter; they will bolt and flower in spring. In cold climates, dig roots in fall and store through winter at 32–40°F, then replant in spring. Allow seed pods to fully dry on the plant before harvesting. Store seeds in a labeled airtight container in a cool, dry location. Purple Vienna Kohlrabi seeds remain viable for 3–5 years under proper storage.
Order Today
Grow the kohlrabi that Viennese gardeners have been harvesting for two centuries. Order your Purple Vienna Kohlrabi heirloom seeds today and discover why this stunning, rapid-maturing brassica earns a permanent place in every serious kitchen garden.
